Baked Salmon With Coconut Broth

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1 smashed clove garlic

1/2 thinly sliced small red chile

1 chopped stalk lemongrass (outer layers removed)

1/2 cup Cleansing Broth

1 cup light coconut milk

Two 5-oz skinless fillets wild salmon

2 Tbsp extra-virgin olive oil, divided

Coarse salt

1/2 sliced red onion

1 cup thinly sliced carrots

1 sliced head baby bok choy

1 cup cooked brown rice, divided

Sliced scallion, for garnish

Lime, for garnish

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